THIS POST IS SPONSORED BY THE OREGON RASPBERRY AND BLACKBERRY COMMISSION
Did you knoooow that you can make homemade jam quicker than you can make the biscuits that you’re going to spread it on?!?! No canning, no babysitting fruit while it cooks in a pot, no horrendous amounts of refined sugar. Just pure berry bliss. (sighs of happiness)
And because we are using frozen Oregon Marionberries (aka the best blackberries evvvvuuurr), we have VIP access to the glorious summertime vibes and flavors that these special blackberries deliver even though we are still wearing our winter coats…in March. What gives with this March weather anyway?
Would anyone like a jar of Blackberry Chia Jam?!
Hang on a minute…I’ll be right back….
Here you go! See how fast that was?!
YOU GUYS, only ONE MINUTE of pressure cooking in an Instant Pot and a jar of summer berry heaven will be in your hands quicker than two shakes of a unicorn’s tail…plus the time it takes for the IP to get to pressure. It’s instant, but let’s be honest. It’s not quite that instant.
I feel slightly sneaky. Like I’ve figured out how to cheat the jam making system because this jam is just way too easy to make (quiet evil chuckle). No canning here! My grandmother and my great grandmother were canners. If my foggy childhood memories serve me well it seems that most women of their two generations knew how to can. Peaches, applesauce, cucumbers turned into pickles, veggies of all types, and even the tuna from my grandpa’s albacore fishing outings on the Pacific Ocean were transformed into cans of food that we coveted one or two cans of from their canned goods stash. And loads of jam.
Canning was a normal part of life in the kitchen. A necessity even. It was a way of preserving the flavors of produce that came from warm, sun-filled days and a way of being thrifty by using every part of a garden’s bounty without allowing any to go to waste. My guess is that the steady uptick in convenience foods, dollar menus, big box warehouse grocery stores, and a shift in work-life balance where more people are working out of the home in comparison to past generations has influenced the loss in popularity or even the necessity of canning foods.
However, I recently read that canning is gaining traction with millennials. Not out of necessity as it was for past generations but because we are becoming ever more aware that convenience is not always interchangeable with quality and that our health and nutrition would fare better if we turned back to whole foods versus processed.
As for myself, I have yet to embrace canning. I’m also not a millennial. But I love homemade jam. And I have a high value for unprocessed foods that burst with their natural flavor as if just picked from my garden or the local u-pick farm, which is exactly what we get with frozen Oregon Marionberries. My beloved home state Oregon Marionberry farmers pick their marionberries at the peak of ripeness and then freeze them within 24 hours of being picked, locking in maximum taste, juiciness and nutrition. (high fives all the Oregon berry farmers)
They just make sense. Here’s why:
- Year round availability (which means homemade jam ALL YEAR LONG!)
- Portionability (use just what you need and save the rest for later)
- Economical (long life, no waste!)
- Maximum nutrition and taste
- Amazing homemade jam ALL YEAR LONG! (just making sure you’re paying attention)
So yeah, I’m feeling giddy that with a little help from my Instant Pot, I am able to make a super tasty homemade jam reminiscent of the jams my great grandmother made but without the all-day endeavor and ridiculous amounts of refined sugar.
And just in case you need some ideas for how to use this super tasty jam, check this out:
- Classic pb & j (obviously)
- Dolloped on flaky, buttery biscuits
- Added to smoothies
- As a topping for pancakes, waffles, or French toast, or ice cream
- Stuffed into crepes
- Stirred into plain unsweetened yogurt (definitely an awesome, more nutritious alternative to the crazy high sugary fruit-on-the-bottom yogurts at the store)
- Swirl it into oatmeal
- Top a wheel of brie cheese with a few spoonfuls of jam, wrap the whole thing in some gluten free puff pastry, and bake at 400ºF (who’s getting hungry?)
- Give as a gift! (thinking Mother’s Day, Father’s Day, Winter holidays, hostess gift)
You get the idea.
Now go make some jam and show me what you are going to eat it with on Instagram Stories! I want to see your awesome ideas!
I’ll be waiting. With my own spoonful of jam in hand.Print
A healthy and super easy homemade blackberry jam that comes together in minutes! Use it on the classic pb & j, a super tasty topping on pancakes, waffles, french toast, and ice cream, or add into smoothies, yogurt, or oatmeal. The options are limitless!
- To the Instant Pot, add frozen berries, maple syrup, lemon juice, and vanilla extract. Stir briefly to coat the berries.
- Close and lock the lid on the Instant Pot (see Note #2). Position the steam release handle to Sealing. Press the Pressure Cook function (or your IP might say Manual instead) and use the [+] or [-] button to set pressure cooking time to 1 minute. Press the Pressure Level function to set the cooking pressure to High.
- Once finished cooking, allow the Instant Pot to naturally release for 10 minutes. Then turn the steam release handle to the Venting position to release any additional steam until the float valve drops down. Press Cancel, turn the Instant Pot off and remove lid.
- With a fork or a potato masher, mash the berries until you’ve reach a desired consistency. (I like my jam a little more on the chunky side.)
- Add chia seeds and stir quickly to incorporate and to prevent the chia seeds from clumping. You’ll notice within minutes that the jam will begin to develop a thicker consistency as the chia seeds do their magic and turn the berry mixture into jam! Allow the jam to rest for 15 minutes or so.
- Transfer jam to a mason jar or desired storage container and place in the refrigerator. I allow my jam to rest in the fridge for about an hour before I dig in because this allows the chia seeds to break down and become soft (versus crunchy) while also creating an even thicker, tasty jam-like consistency.
- Enjoy on just about everything!
- I love that this jam is minimally sweetened and that the natural sweetness of the Marionberries are allowed to shine. However, if you prefer your jam to be more sweet, you can definitely add more maple syrup!
- Some of you might be wondering where the water is at. Don’t worry! No water is needed for this recipe. While the Instant Pot heats up, the berries will begin to thaw and produce enough of their own liquid to create the steam needed to create pressure.
Oregon Marionberries can be found in your local grocery store’s freezer section. Just look for a “Made in USA” label on the packaging and they will be Oregon Marionberries! If you are unable to find frozen blackberries that specifically say Marionberries on the package they may just be anyway since over 50% of the blackberries grown in Oregon are Marionberry blackberries! How’s that for a fun fact?!
Be sure to also check out these other blackberry recipes!
- Blackberry Sour Cream Scones with Maple Vanilla Glaze
- Coconut Chia Parfaits with Fresh Berries
- Healthier Blackberry Apple Hazelnut Crisp
- Kaiserschmarrn with Roasted Berries
Thank you to the Oregon Raspberry and Blackberry Commission for sponsoring this post and for supporting the hardworking Oregon caneberry farmers who bring us delicious berries that we can enjoy year round! And thank you to those of you who support the brands that allow Pass Me Some Tasty to keep cooking up the tastiness! Be sure to follow along with all of the tasty berry happenings in Oregon by following @oregonberries on Instagram and FB, @orbc on Twitter and @orberries on Pinterest!
Disclaimer: All brand recommendations are purely my own opinion and are brands/products that I personally use and enjoy. This post may also contain affiliate links which I may receive a small commission from (without any additional costs to you).